Virginie Basselot
Sharing magnificent culinary emotions through her refined and elegant cuisine, Chef Virginie Basselot represents a new generation of female chefs. In 2015 she became the second woman to be awarded the prestigious title of Meilleur Ouvrier de France (Best Craftsperson of France) in the cuisine-gastronomy category since the competition was created in 1924. Plus, this year Basselot became the winner of the much coveted “Female Chef of the Year” of the Swiss edition of the famous Gault & Millau gourmet guide. And less than a year after her debut at La Réserve Genève, Basselot enjoys a triple mention in the new yellow guide, thanks to her title, along with fresh distinctions for the hotel’s restaurants, Le Loti and the Summer Lodge.
The Normandy native has worked in some of the best Parisian restaurants like the Crillon, the Ambassadeurs (two Michelin stars) and at the Grand Véfour with Guy Martin. She then spun her culinary spell at the Bristol (three Michelin stars) with Eric Fréchon, who entrusted her with the hotel’s flagship Epicure restaurant. In 2012, she was appointed chef of the Saint-James and went on to earn her first Michelin star in 2014.
Basselot, who is one of the few women to reach the peak of Haute Gastronomy, uses a mix of solid traditional culinary foundations and delicate contemporary touches. She is also passionate about using authentic and locally grown food. We know heading to Geneva to try her delicious food needs a bit of planning, so until you’re able to do that, we’ve come up with the next best option, making one of her dishes yourself. This mouthwatering Cod Fillet with Lemon Balm Butter and Seasonal Vegetables has become a star fixture on the menu at Le Loti, which is voted one of the best Geneva restaurants with 16 points in the 2018 Gault & Millau guide.
Cod Fillet with Lemon Balm Butter and Seasonal Vegetables:
Serves 4
Cod
- 4 cod steaks (120g each)
- 50g butter
Place the steaks in a dish with the butter, then cook gently in the oven.
Tapioca
- 50g tapioca
- ½ bunch of chervil
- ½ bunch of lemon balm
- Olive oil
Cook the tapioca in a large saucepan of boiling water until it becomes translucent. Drain, then add the herb coulis and place between two acetate sheets. Place in the freezer until hard, then cut out four 12cm circles that will be placed at the bottom of each plate.
Garnish
- 4 mini carrots
- 4 mini fennel
- 4 mini leeks
- 4 mini turnips
- 4 baby onions
- 1 bunch of radishes
Steam the vegetables then glaze with butter.
Lemon balm butter
- 100g butter
- 20g lemon juice
- 20 g water
- ½ bunch of lemon balm leaves
Boil the water and lemon juice, add the butter, mix together then leave the lemon balm to infuse for 15 minutes. Strain through a fine-meshed sieve.
